What exactly is it? I mean exackly
A 3kg slab of beef short ribs.
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Did you tag me as the only other grill master on the forum or what…
They wouldn’t be as straightforward as a brisket or a shoulder of pork IMO… Those you can’t really fuck up… I have fucked up short ribs before… But the ones I cooked had a big bone in them…
The bone is plenty thick from the other side.
I’ve read that you can fuck them up alright, but the main thing seems to be to only cook them until the internal temp is where you want it. Don’t cook them beyond that regardless of time.
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Red wine braised with a nice creamy mash 
Yeah… Personally I’d cook them in foil for a spell… Shrinkage is a risk
I don’t think there’s any fear i won’t have enough. I got a side of pork ribs to throw on too and its only for ourselves.
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You could have marinated them as well, red wine, soy sauce and garlic. But a rub is fine.
Cut it into 4 and add more rub (paprika, chilli powder, salt, garlic powder), make 4 tin foil squares big enough to wrap them and put one on each. Put two ice cubes on each slab of ribs and seal the tinfoil packet tightly.
Indirect heat, around 200C, for two hours. Be careful opening them.
Two different rubs?
A spicy rub and glaze of bbq sauce.
Then a lemon & garlic butter on the other.
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I’m salivating here
I’d ate one of them myself and I’m just after a big pizza
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The wan on the left looks tasty
